Rojak

Ingredients

• 1 cucumber, peeled and cut into chunks
• 1 small pineapple, cut into chunks
• 1 green mango, peeled and sliced
• 1 jicama, peeled and cut into chunks
• 1 cup bean sprouts, trimmed
• 4 pieces fried tofu, cut into strips
• 1/3 cup roasted peanuts, crushed
• 2 tbsp shrimp paste (hae ko)
• 2 tbsp tamarind pulp, soaked in 3 tbsp hot water and strained
• 2 tbsp palm sugar, grated
• 1 tbsp lime juice
• 1 small red chili, sliced (optional)

Before you cook

• Peel and cut the cucumber, pineapple, mango, and jicama into bite-sized chunks.
• Trim the bean sprouts and cut the fried tofu into strips.
• Crush the roasted peanuts coarsely.
• Soak the tamarind pulp in the hot water, then strain it to get the tamarind liquid.

Steps

1. Whisk the shrimp paste, tamarind liquid, grated palm sugar, and lime juice together in a small bowl until smooth.
2. Taste the dressing and adjust with more lime juice or palm sugar until it is balanced between sweet, sour, and salty.
3. Combine the cucumber, pineapple, mango, jicama, bean sprouts, and fried tofu in a large bowl.
4. Pour the dressing over the fruit and vegetables.
5. Toss everything together until well coated.
6. Transfer the rojak to a serving plate.
7. Scatter the crushed peanuts and sliced chili over the top.
8. Serve immediately while the fried tofu is still slightly crisp.